Sift half the flour over the fruit and nuts and mix.
Mix together rest of dry ingredients in separate bowl.
Cream shortening and sugar until fluffy.
Add eggs and beat well.
Add dry ingredients alternately with grape juice.
Add fruit and nuts. Pour batter in loaf pans that are greased and lined with brown paper or use a tube pan.
Bake at 250\u00b0 for 4 hours if using big pans and 3 hours if using small pans.
Wrap in wine soaked cloth and place in tight containers for a month or 2 before eating.
Pour rum over raisins, fruit cake mix and cherries.
Let set for 1 hour.
Cream butter, sugar and eggs.\tSift dry ingredients together.
Mix creamed mixture with dry mixture, add fruit and nuts.
Refrigerate overnight.
Roll mixture into walnut size balls and bake at 325 degrees for 10-12 minutes.
illing: If using fresh passion fruit, cut in half and scoop
b>fruit peels; halve cherries, nuts and dates.
Cut pineapple and citron
herries. Combine chopped fruit with currants, orange peel, and citron; soak in
Shred fruit peels.
Halve cherries.
Chop nut meats and dates. Cut pineapple and citron.
Dredge fruit in 1/4 cup of flour. Cream the shortening with sugar.
Add honey.
Add beaten eggs; beat until smooth.
Add 1 1/2 cups flour (which has been sifted with all dry ingredients), alternately with fruit juice.
Beat thoroughly.
Pour batter over fruits and nuts; mix well.
Clean the fruit.
Cut up the citron and prepare the oranges. Cream the butter and sugar and add beaten egg yolks, coffee, jelly, flour, spices and soda which have been mixed together.
Add the fruit which has been dredged in flour.
Mix all together and fold in the egg whites.
Put in buttered pans of the desired size and shape and set pans in a large pan of boiling water.
Cover with a sheet of heavy wrapping paper and bake 3 hours or set the pans in a steamer and steam 3 hours.
emon rind.
Combine raisins, citron peel, cherries and candied pineapple
To the sifted dry ingredients add the egg, molasses, sugar, shortening, lemon juice, rind, fruit and nuts. Blend well. Add milk to the flour mixture and stir only until ingredients are blended.
Pour into a well greased 5x9x3-inch pan. Bake at 350F for one hour.
Cut citron and soak in grape juice overnight.
Drain.
Cream sugar and butter.
Beat eggs and add with part of flour, saving part to mix with fruit.
Add grated coconut and fruit.
Beat well. Put into pans and bake for 3 to 4 hours.
Cream margarine, gradually beat in sugar.
Add eggs, one at a time, beating well after each addition.
Sift flour with soda and spices.
Add to margarine mixture.
Soak raisins in bourbon at least one hour to plump; then add to margarine mixture, along with nuts and fruit.
Drop from teaspoon on buttered cookie sheets. Bake at 325\u00b0 for 15 minutes.
Store in airtight container.
Can be frozen.
Makes 120.
In large bowl, cream together butter and sugar until fluffy. Beat in egg.
Stir in flour and cream of tartar until well combined.
Blend in pecans and fruit or citron.
Roll dough into two long rolls, about 1 1/2-inches in diameter.
Wrap each roll in plastic or foil and freeze.
Cream fat and sugar.
Add well beaten eggs.
Beat 5 minutes. Add 2 cups flour, fruit juice and coffee.
Sift rest of flour, spices, soda and salt over currants, dates, raisins, cherries, citron, orange, lemon and pineapple.
Add floured mixture to creamed mixture. Fold in nuts and mix thoroughly.
Cut the citron, apricots and pineapple in large pieces, leaving the cherries whole.
Seed the raisins, and wash and dry the currants.
Cream the butter and sugar, add the yolks of eggs well beaten, then the fruit, also the flour, salt, baking powder and spices sifted together; put in the brandy and mix all thoroughly.
Last of all, add the stiffly beaten whites of the eggs.
Turn into greased cake pans and steam five hours; afterwards bake very slowly for one hour to slightly dry the cake.
Cut and mix raisins, prunes, figs, candied citron, orange peel and cherries.
Add jelly, juice and spices.
Let stand overnight.
salt, cardamom, egg, shortening, raisins, citron and 2 cups flour.
Cream butter and sugar real good.
Add eggs and flour alternately, adding flour first and last.
Cut fruit and nuts fine and mix with a little flour.
(This keeps all the fruit from going to the bottom of cake.)
Add vanilla.
Mix nuts and fruit with batter.
Cut fruit in small pieces and mix with nuts and coconut. Combine flour, baking powder and soda.
Add fruit.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating after each addition.
Pour over fruit mixture and mix well.
Bake in 2 greased tube pans at 250\u00b0 for 3 hours.
Yields 10 pounds. (Use a dishpan to mix fruit and flour and pour egg mixture over it.
Makes a big mixture.)
alves.
Slice rest of fruit.
Finely chop pecans.
Presoak fruit in wine or rum.
Combine fruits and nuts.
Sift flour and mix 2 cups with fruit and nuts. Cream butter until soft and blend with sugar.
Add eggs, singly beating well. Add jelly.